What I ate: May 7, 2015

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

Snack: 1.0 oz. Sriracha chex mix.

Walked 2.96 miles in 49:00.

Lunch: Turkey bánh mì style-sandwich. Turkey, mayo, homemade pickled jalapeños, pickled banana peppers, cucumber,  carrot and Sriracha on multigrain French bread. And Kettle Chips hot jalapeño potato chips.

Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

Dinner: Roasted chicken, broccoli, gravy and rice. The chicken and gravy were previously vacuum sealed and frozen. Reheated in the sous vide. And a half glass of Pomelo New Zealand sauvignon blanc.

Dessert: Strawberries and blueberries. And 2 glasses of Black Box malbec.

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 7, 2015 10:00 PM.

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